Pie-pan.



PATENTED NOV. 6, 1906.

PIE PAN.

APPLIGATIQN IILBD sEP'mv. 1905.

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ATTO RN EYl UNITED l STATES PATENT lOEEIGE.

FLORENCE T. BLYNT, OF TOLEDO, OHIO.

PIE-PAN.

Specification of Letters Patent.

Patented Nov 6, 1906.

Application filed September 27, 1905. Serial No. 280.271.

vto to make and use the same, reference being had to the accompanying drawings, and to the figures of reference marked thereon,

which form a part of this specification.

My invention relates to a new, novel, and

useful improvement in pie-pans, and has for its object a means whereby the juices or contents of the pie'will be revented from running over the edge while aking and by so doing preserve the fruit, also avoidiburning in 2o the oven and consequent oder arising from the same.

In the accompanying drawings, forming a part of this specification, I have shown several views illustrating my preferred and modiiied forms of pie-pan, Figure 1 being a perspective view of a pan and section of a removable ring adapted to it down on the rini of the saine. Fig. Z is a sectional view of a modified form of pan and ring. Fig. 3 is a 3o similar view of a second modification. Fig.

4 is a round circular ring adapted to fit in the groove formed in the rim of the pan. Fig. 5 is a iiat circular ring for the saine purpose, and Fig. 6 is a sectional View of an angled cir- 3 5 cular ring intended-for the same purpose as the receding two.v

hroughout the drawings numerals of reference designate like parts, 1 being the body portion of the pan, and 2 an annular rim or 4o anfre formed on the top thereof. Formed in the center of this flange is an annular groove 3, as shown in Fig. l, or formed near the outer rim, as shown in Fig. 2. This groove can be of any desired form, such as round,

square, or V-sliaped.

4 is a pressing and formin ring adapted to fit down on the flange 2 an has an annular beading on the under side thereof adapted to register with the groove 3. Formed integral o with this ring is a flanfre G which is intended to fit on the outside 0I the flange 2 and also act as a shearing method of cutting and trimming ofi the dough priorto baking.

In Fig. 3 I have shown a piean without the annular groove formed in t e flange 2, 5 5 but having a downwardlyextendi portion 7, bent on an angle. In this formxd pan the coinpression-ring 4 is also rovided with a cutting-flange 6, and on t e .under side-of the ring is formed corru atiorsvordesigned 6o 4 work 8.

vvFigs. 4, 5, and 6 illustrate three differenti-5.1. forms of pressing-rings that may be utilized; i

to register in correspondingly-shaped grooves.l l

In the use of my improved pan the dough ,65,

is first rolled out, as commonly known, then;`

filled in the pan and extending over the flange l l 2. This layer of dough is next covered with',

fruit or other in redient and a layer of doughg placed on top, I over the rim 2. The compression-ring .41153. next pressed down onto its seat, the top layer"L j of dough being forced into the groove 3 and .j

the two layers welded together. `As the Y i' is forced into its seat the flange 6 will cut o 15" the dough and trim the p e, caving yac ean edge. This ring is left,inithispiesiinlon untill after .the piebk/ed and by so doing prevents the juice from the pie escaping out of the pan and running over into the oven. 8o l Iii the form of pan shown in Fig. 3 the saine process of preparing the dough and of -4 filling the pan is adhered to; but instead of having a beading to register in a groove I eaving a portion extendingq A Y have provided a crimping device 8, formed A on the under side of the ring 4, which when pressed on the two layers of dough will also weld the same together and accomplish the same object as provided in the other .two

forms. 9o A' By usino' the different forms of compressing'y rings as shown in Figs. 4, 5, and 6 a .variety of edging can be had on the pie. i

By using a pie-pan lof the construction `described herewith the well-known defects of the ordinary pan will be eliminated, such as the wasting of the best art of the fruit or contents, softening of tfie edge of the pie, which prevents keeping, the burning of juices in the oven, and consequent odor arising from ioo the same.

In the bottom of the pan I provide avent 9, which affords a means of esca e for the steam or gases that forni between t ie bottom crust and pan during the process of baking, thus preventing heaving up of the pie.

groove; and a cutting-flan e formed on the 1o utside of said ring; as an for the purpose set forth.

In testimony whereof I affix my signaturev in presence of two witnesses.

FLORENCE T. BLYNT. Witnesses:

ORION W. NELSON, A. L. HENsoHEL. 

